| 1 |
Preheat the oven to 350 F. Coat the bottoms of two 8-inch round cake pans with nonstick cooking spray and line with wax paper. Coat the wax paper with nonstick cooking spray and dust with 1 tablespoon flour. |
| 2 |
To prepare the cake, combine 1-1/2 cups boiling water and the cocoa in a small bowl; whisk until well blended. Set aside to cool completely. |
| 3 |
Combine the sugar, butter, and vanilla in a large bowl. Beat with a mixer at medium speed until well blended. Add the eggs, 1 at a time, beating well after each addition. |
| 4 |
Combine the flour, baking soda, baking powder, and salt in a small bowl; mix well. Add the flour mixture and cocoa mixture alternately to the sugar mixture, beginning and ending with the flour mixture. Pour the batter into the prepared pans; sharply tap the pans once on the counter to remove any air bubbles. Bake for 25 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pans on a wire rack for 10 minutes. Remove from the pans and cool completely on wire racks. |
| 5 |
To prepare the frosting, melt the butter in a small saucepan over medium heat; add the brown sugar and 2 tablespoons of the milk. Cook for 1 minute until the sugar melts. Remove from the heat; cool slightly. |
| 6 |
Combine the butter mixture and vanilla in a large bowl. Gradually add the confectioners' sugar. Beat with a mixer at medium speed until smooth. Add the remaining milk, 1 teaspoon at a time, beating until the frosting is of spreading consistency. Place 1 cake layer on a serving plate and spread the top wtih half of the frosting. |
| 7 |
To prepare the topping, spoon the caramel dip into a small plastic bag. Snip a small pices off one corner and drizzle half of the caramel dip over the frosting. Top with the second cake layer, spread the remaining frosting over the top of the cake, and drizzle with the remaining caramel dip. Sprinkle with the pecans. |
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